1Place whole chicken in deep pot. Add water to cover. Salt the water. Bring to a boil, reduce heat to a simmer and cook until fork tender, about 2-1/2 hours. Hold chicken in broth until completely cooled. Remove chicken from the broth, reserving broth. Remove meat from bones and chop, discarding skin. Set aside.
2Preheat oven to 350 degrees.
3In a large bowl, crumble cornbread and toast. Add chopped hard boiled eggs to mixture.
4In a large skillet, saute onions and celery in butter until translucent. Add to bread mixture.
5In a separate small bowl, combine beaten eggs, poultry seasoning, salt, pepper, and vinegar. Stir into bread mixture. Add enough chicken broth to create a moist consistency.
6Grease a 9-1/2 inch by 13 inch glass baking dish with butter. Evenly spread 1 cup dressing mixture in bottom of the dish. Add a layer of chicken. Top with remainder of dressing. Bake until browned and bubbly, about 40 minutes. Remove from oven and let cool for 10 minutes.
Boil the liver, gizzards and hear in a large pot of simmering water for 40 to 50 minutes or until tender. Drain, chop, and reserve the giblets.
Melt shortening in a frying pan over medium heat. Add flour, stirring until light brown, about the color of peanut butter, about 5 minutes. Add chicken broth and stir. Add salt and pepper to taste. Add giblets and boiled eggs and stir to combine. Serve immediately or keep warm